Name: 地元の手打ちそば店のカウンター越しに (Behind the Counter at a local Japanese Handmade Soba Restaurant)
Uploaded: 2025-07-28T18:50:45.000Z
Duration: 17 min 13 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

程度の副詞

This is behind the counter at a Japanese handmade soba restaurant Good morning, everyone today I've got a fun one for all of you because we're in Tokyo's Ginza area and just behind me is a soba shop that Makes all of their soba by hand.

これは日本の手打ち蕎麦屋のカウンターの後ろです。 おはようございます、皆さん。今日は皆さんに楽しい話をしましょう。東京の銀座にいるのですが、私のすぐ後ろにある蕎麦屋は、蕎麦をすべて手打ちしています。

この試合が始まるのが待ちきれないよ。

様態の副詞

So let's do this Today I'm taking you deep into the kitchen of show on a neighborhood soba noodle shop Cherished by its Ginza locals for its warm hearted atmosphere and known for their freshly handmade soba noodles served until 2 a.m In the evening alongside an array of elegant Japanese style dishes using selected ingredients in addition to a variety of drinks at lunchtime The shop offers set soba meals at a great value Which oftentimes has customers waiting at the door as it's truly a hidden gem in this already opulent and glitzy neighborhood That's the head chef Arai-san.

銀座の人たちに愛され、温かい雰囲気の店内で、夜中の2時まで手打ちそばが食べられる。夜は厳選された食材を使った上品な和食の数々、昼はお酒の種類も豊富で、お得なそば定食もある。

Good morning Lunch starts at 11, but his morning starts at 7 30 a.m So, how long have you been working here Okay, how did you find out about this job Upon Arrival the chef prepares the kitchen turning on the stove boiling water for their tea and dashi Now he prepares the rice they use koshi hikari source exclusively from cheap a prefecture where the owner is from as a shop Also offers various don't booty rice bowls like katsu don and oh yakudon.

おはようございます。ランチは11時からですが、朝は7時半からです。いつからここで働いているのですか？

Definitely a staple at many Japanese soba shops That's Eddie the soba chef here.

日本の蕎麦屋では間違いなく定番のメニューだ。

Good morning Next he prepares their Odin it's served at dinner But it takes several hours to prepare with its flavor growing richer and more complex the longer it cooks So Arai-san used to work under a legendary chef at a high-end restaurant called Kyo Aji famous for turning down Michelin stars in order to draw less attention to itself after cooking for many celebrities over the years including John Lennon He now makes use of his elegant ryotei culinary skills with each dish.

おはようございます。次は夕食に出される『おでん』を作るのですが、作るのに数時間かかり、時間が経つほど味が濃く複雑になっていくんです。だから新井さんは以前、ミシュランの星を辞退したことで有名な『京味』という高級料亭の伝説的な料理長の下で働いていました。

He prepares You're so busy doing everything No, it sounds like it's gonna be a busy day I See you what kind how many eggs are you using?

いや、今日は忙しそうだね。卵の種類は？

Wow, that's a lot Oh, she was wearing a kimono here too So Eddie's making dashi maki tamago a Japanese style sweet omelet with dashi Which will be served as a side dish for the shop set lunch meals The flavor can be different depending on the region of Japan as it's typically sweet in the east and savory in the west Oh I can taste it Thank you Oh, I guess it's time for her to make the shop soba noodles so cute Nice she's grinding raw buckwheat into soba ko a buckwheat flour as it's the main ingredient for their noodles grounded freshly every day What's that?

エディは出汁巻玉子を作っている、毎日挽きたての生そばを、そば粉に挽いている。

While the grinder does its work She makes use of her time by shaving dried bonito into flakes, which is used to create the shop's signature dashi broth Finally she starts making the soba noodles for today's lunch.

鰹節を削って、お店自慢の出汁をとる。

では、なぜそば職人になったのですか？

Really I Every morning she spends about two hours here in the soba studio She studied how to handcraft soba noodles under the owner as his apprentice her dream to eventually own her own soba shop So she's been working here tirelessly for the last five years to learn as much as she can Pouring her heart and soul into every bowl she makes so what did he do before this?

毎朝2時間くらい、このそば工房でそば打ちをしているんです。店主の弟子としてそば打ちを学び、いずれは自分のそば屋を持つのが夢だったので、この5年間、この工房でそば打ちの修行に励んでいます。

ああ、ヨガのインストラクターか。

So for you, what's the most important thing when making soba?

では、あなたにとってそば打ちで一番大切なことは何ですか？

What about soba machines There's an old Japanese saying about the difficulty of making soba noodles three days to learn to cut three months to learn a need and Three-years to master the wooden bowl since Japanese soba noodles are crafted from buckwheat flour It naturally crumbles when you add water as it doesn't contain gluten like wheat flour, which has a natural stickiness so airy uses a traditional Japanese kneading technique to form the dough and adds a correct amount of water at the right time during the process to create the Perfect consistency.

蕎麦打ちの難しさについて、日本では昔から「切り方を覚えるのに3日、打ち方を覚えるのに3カ月、木鉢を使いこなすのに3年」という言い伝えがある。小麦粉のようにグルテンを含まないため、水を加えると自然に崩れる。

She crafts it purely through experience as it's difficult to tell whether the water has been properly absorbed by appearance alone And an attempt to adjust the water content at the end would be too late truly an art that can only be mastered through time So Eddie continues on every day to refine her soba crafting skills Do you work every day?

見た目だけでは、水分がきちんと吸収されているかどうか判断できないし、最後に水分を調整しようとしても手遅れになってしまう。

Don't have a day off What do you do when you're off This looks like a workout Haha, can you do pull-ups I Think you can Nice she's now folding the dough and once complete we'll start the cutting Apparently the shop prepares the soba noodles twice a day once before lunch and once before dinner as it's committed to serving the freshest Soba possible to its customers freshly ground freshly kneaded and freshly boiled Cute that's Eddie's signature soba heart.

休みの日は何してるんですか？ 休みの日は何してるんですか？ これはトレーニングみたいですね。

She adds it as a finishing touch to her soba Now back in the kitchen she helps out with the side dishes, so where are you originally from?

今は厨房に戻り、おかず作りを手伝っている。

Oh She says that she only had about $200 in her wallet and got a job at a ramen shop right away So did you have any dreams and growing up?

お財布には200ドルくらいしか入っていなくて、すぐにラーメン屋に就職したそうです。

Used to be hard back in the day Okay No, I'm used to it See have you been on TV?

I feel yeah, you have kids How old Wow congrats Does she live close by Wow, what did she do for work?

そうなんだ、子供がいるんだね。

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Squarespaceなら簡単です。また、Squarespaceで簡単に請求書を発行したり、コンテンツを更新することもできます。

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So he's here to eat his breakfast So why did you open this restaurant?

それで彼は朝食を食べに来たわけだ。では、なぜこのレストランを開いたのですか？

How much have you lost so far He's eating the soba noodles he made yesterday, obviously he wouldn't serve their older noodles to customers, but it's still too good to just throw away Wow, that Oden looks amazing.

昨日打った蕎麦を食べている。当然、古い蕎麦は客に出さないだろうが、それでも捨てるには惜しい。

It's one of their more popular menu items during dinner It's great to see their fun loving family vibe, I'm sure it reflects onto their customers as well It's 1030 one hour before opening Eddie sets a table and also cleans around the restaurant to ensure a welcoming Environment for their customers like the chef was saying they're two workers short today, which gives them double the workload So it's surely gonna be a long day for the both of them In the kitchen the chef repairs the pork katsu as her katsu don rice bowl is one of their popular menu items He quickly batters the meat just before open to ensure that the two of them can keep up with today's lunchtime rush So, how long have you been doing this?

開店1時間前の10時半、エディはテーブルをセットし、シェフが言っていたように、今日は従業員が2人足りない、厨房では、シェフがカツ丼を人気メニューのひとつであるポークカツの修繕をしている。開店直前に肉を手早く衣付けし、2人で今日のランチタイムのラッシュに対応できるようにしている。

50 years, so he started working right after high school and he's continued ever since I love his passion So what kind of restaurant did you study at first?

彼は高校を卒業してすぐに働き始めて50年になる。

And what's the most important thing for you as a chef So you want to open up your own shop, right Haha, of course call me up when you open So do you have a goal here Why You can't do anything without Eddie Right before the shop opens the chef starts frying the tempura and katsu as he already knows that there's gonna be orders right when The customers sit down Isn't it hot?

シェフとして一番大切なことは何ですか？自分の店を持ちたいんでしょう？ もちろん、開店したら呼んでください。

Add some experience At 1130 the restaurant is officially in business and there's already customers While the chef prepares that don't bloody rice bowl dishes Eddie takes orders sets up trays and makes the soba they work so quickly and efficiently together The soba used to be regularly steamed up until the early end of period as the noodles would easily break apart as the kneading Technique still hadn't been perfected But as early as the 18th century soba noodles were consistent enough that they could be boiled in water That looks delicious the first customers order the tendon tempura set and oh yakodon chicken and egg set Before doing the seats are filled and the kitchen gets even busier the to work at breakneck speed to ensure that they fill all the Customer orders as fast as possible while also maintaining their high quality standards Oh So in Japan soba noodles are a popular lunch and dinnertime food But there's also a drinking culture tied to it dating back as early as the Edo period called soba My directly translated to before soba it started because impatient customers couldn't wait for their noodles to cook So the shops would serve them alcohol to pacify them now Soba shops carry on that tradition and serve alcohol with other traditional Japanese dishes until the noodles are ready Oh The customers are leaving cash on the table as they understand how busy she is Luckily, she can trust that they'll leave the correct amount as it's not uncommon to see this practice in Japan in this type of situation They busy, huh Busier than this She says that the busiest time is summer because people tend to crave light cold soba on hot days Oh, she's setting the food to the second floor at least she doesn't have to carry all the orders up the stairs Still she's doing it all herself They're super busy, so let's go talk to a customer excuse me, can I bother you you come here often?

1130時、レストランは正式に営業を開始し、すでにお客さんが入っている。シェフが血の気のない丼物の準備をしている間、エディは注文を受け、お盆を並べ、そばを作る。しかし18世紀には、そばは水で茹でられるほど安定した麺になっていた。日本では蕎麦は昼食や夕食の定番だが、江戸時代から蕎麦と結びついた飲酒文化もある。せっかちなお客さんが麺が茹で上がるのを待てなかったので、お店がお酒を出してなだめたのが始まりだそうです。その伝統を受け継いでいる蕎麦屋さんは、麺が出来上がるまで、他の伝統的な日本料理と一緒にお酒を出すん

Oh, and what makes you come back here Reasonable How you work nearby, thank you By the way, how can you remember all the orders?

ところで、よく注文を覚えられるね。

That's amazing Yay, finally the last order for lunch So how are you handling today?

すごいね、やっとランチのラストオーダーだ。

And that's another one in the books if you want to try this place for yourself I'll be sure to leave a link in the description So that's behind the counter at a local Japanese handmade soba restaurant What do you guys think if you guys like this video like always help me out and hit that like button If you guys want to help support the channel then definitely check out the hot sauce Hot sauce merch and if you guys want to see more videos like this or anything related to Japan Hit that subscribe button and the bell button.

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